Fatih Özoğul

Research interests

Publications

• Probiotics: mechanism of action, health benefits and their application in food industries

  Frontiers in Microbiology · 2023 · 10.3389/fmicb.2023.1216674

• Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge

  Plants · 2023 · 10.3390/plants12061217

• The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

  Critical Reviews in Food Science and Nutrition · 2022 · 10.1080/10408398.2022.2034735

• A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

  Microbiological Research · 2022 · 10.1016/j.micres.2022.127289

• Recent developments in industrial applications of nanoemulsions

  Advances in Colloid and Interface Science · 2022 · 10.1016/j.cis.2022.102685

• Kaempferol: A flavonoid with wider biological activities and its applications

  Critical Reviews in Food Science and Nutrition · 2022 · 10.1080/10408398.2022.2067121

• Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

  Food Control · 2022 · 10.1016/j.foodcont.2022.109507

• The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

  Microorganisms · 2022 · 10.3390/microorganisms10040826

• Organic acids production from lactic acid bacteria: A preservation approach

  Food Bioscience · 2022 · 10.1016/j.fbio.2022.101615

• Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.08.007

• Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.08.023

• Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

  Critical Reviews in Food Science and Nutrition · 2021 · 10.1080/10408398.2021.2007844

• Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

  Marine Drugs · 2020 · 10.3390/md18120627

• Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review

  Critical Reviews in Food Science and Nutrition · 2020 · 10.1080/10408398.2020.1862046

• The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review

  Critical Reviews in Food Science and Nutrition · 2017 · 10.1080/10408398.2016.1277972

• Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage

  LWT · 2016 · 10.1016/j.lwt.2016.10.009

• Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

  LWT · 2016 · 10.1016/j.lwt.2016.06.066

• Technological Factors Affecting Biogenic Amine Content in Foods: A Review

  Frontiers in Microbiology · 2016 · 10.3389/fmicb.2016.01218

• Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review

  Trends in Food Science & Technology · 2015 · https://doi.org/10.1016/j.tifs.2015.11.007

• Marine Bioactive Compounds and Their Health Benefits: A Review

  Comprehensive Reviews in Food Science and Food Safety · 2015 · 10.1111/1541-4337.12136

• Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

  Food Chemistry · 2008 · 10.1016/j.foodchem.2008.09.078

• Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study

  Food Chemistry · 2006 · 10.1016/j.foodchem.2006.08.009

• Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas

  Food Chemistry · 2006 · 10.1016/j.foodchem.2005.11.047

• Freshness assessment of European eel () by sensory, chemical and microbiological methods

  Food Chemistry · 2004 · 10.1016/j.foodchem.2004.08.035

• The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

  Food Chemistry · 2003 · 10.1016/j.foodchem.2003.05.006

Current projects

No projects listed.